THE NOTTING HILL BRASSERIE

This winter will see the arrival of a stylish and sophisticated champagne and cocktail bar to Notting Hill. Opening next door to iconic restaurant, The Notting Hill Brasserie, No. 92 will offer both classic and contemporary drinks in truly elegant surroundings. Both No. 92 and the Notting Hill Brasserie are owned by successful operators, First Restaurant Group. The bar will have a separate entrance from the street but guests will also be able to access it from The Notting Hill Brasserie, which has been enlarged, with the restaurant now extended into the old bar area, offering more tables for the large number of diners who regularly visit it.

From the moment visitors enter No. 92 they will be impressed with the luxurious decor and amusing, quirky touches that make the bar so exceptional. The room has glossy wooden floorboards with distinctive black and white diamond-shaped mosaic tiling around the bar. Plush velvet love seats and creamy beige armchairs are dotted throughout the room and antique mirrors and low lighting create an ambience of relaxed opulence. The art-deco style bar at one end of the room is a major feature in the room, having a glass front and expansive silver top. There is also an entire wall covered in sketches and caricatures all featuring noses, creating an interesting talking point. Working with leading bartending consultancy Fluid Movement, a delectable cocktail menu has been devised, with delicious drinks themed around centuries of blending. Guests can enjoy early Georgian creations like the Fish House Punch first made in 1732 – with Cognac, peach, lemon juice and black tea and the Spiced Whiskey Flip containing Whiskey, syrup, whole egg, chocolate and liquorice bitters created in 1695. The menu continues on a liquid journey through the Victorian era and the Jazz age before arriving in the present day, with modern blends such as King Billy’s Punch with gin, organic cider, earl grey syrup and cardamom bitters and the Cavitation Tonic Martini including nitrogen cavitation infused gin, red cinchona, dry vermouth and orange bitters. No. 92 will also have an extensive Champagne menu on offer, available by the bottle or by the glass. A range of dishes will also be available courtesy of a refined bar menu. Guests can snack on Cannellone of Crab with Prawn and Shellfish Veloute, Warm Tart of Crottin de Chavignol & Beetroot and Foie Gras & Chicken Liver Parfait with Brioche.

Author

Editor-In- Chief and Founder
I am a Manchester girl that moved to London after gaining a degree in Fashion from Salford University in 2009. I started Blood, Sweat and Fashion as a university project and when I moved to London in 2010 I decided to expand the project into a professional online zine, combining the 2 things I love the most- writing and fashion.
Although I started BSF as a fashion magazine, I have found that London has so much more to offer, so developed it into what is now a full blown lifestyle magazine incorporating Restaurants, Hotels, Events and more. I am always looking to feature more diverse articles, so feel free to contact me if you have any ideas that you think BSF could use.